Pages

Beans and rice is a classic combination with different versions showing up in various cuisines from around the world. One of my favourite versions at the moment is this Cajun style red beans and rice dish which is pure comfort food and it has been a perfect fit over the last few weeks with the continuing cold weather. Though you could easily keep this dish vegetarian, I could not resist adding some andouille sausage to make it even heartier and add some more flavour. Speaking of flavour, another great way to build some up is to add a ham hock to the pot while everything simmers. A ham hock is generally smoked and cured and it will add a ton of flavour to any dish that it is cooked in. The ham hock does contain meat and after all of the simmering is done you can pull it from the bone and add it to the dish that you cooked it in if you wish.

With all of the main ingredients in place that leaves the basics which include onions, celery, green pepper, garlic and
chicken stock
. From there, the Cajun flavours are built up with some ingredients commonly found in
Cajun spice blends
including paprika, oregano, thyme and some cayenne pepper for a bit of heat. The key to this dish is of course the long simmer and if you have the time, let it simmer for a while. Once the beans are cooked you simply serve them over the rice. You could also keep things simple and mix the rice right into the beans or you could get a bit fancier and form the rice in a small greased bowl like I did in the photo.

This time of year, I'm always craving the flavors of NOLA! I don't know if it's the warmth and comfort, or anticipation of Mardi Gras, but it just seems to fit. These red beans and rice look perfect for the occasion!

I wish I had that recipe a few months ago when my husband and I did a cook-off with secret ingredients... the one he gave me was a ham hock, and I had no idea what to do with it! (To add to the complexity of the task was the fact that I had to make both a main dish AND a dessert using the ingredient...)

You should mash or puree about a quarter of the beans to make real New Orleans "cream" style red beans. I also suggest beef broth or stock instead of chicken, and replacing the oregano with a few splashes of Worcestershire sauce. And there should be some cayenne or hot sauce in there somewhere. ;)

I added this post to my Mardi Gras recipe round-up today. Celebrations wouldn't be the same without rice and beans! Thanks for sharing such a great recipe. It's delicious! http://www.munchinwithmunchkin.com/2012/02/21/happy-mardi-gras/

Wintry Kiss: This is one of those dishes that gets better with more time on the stove as it allow more flavour to be pulled from the ham hocks. If you only have 1 hour then pull it off the stove then but if you can go for more simmer time.

So I made this recipe this weekend...OMG!! My husband's words were "This is definitely a keeper". I did double up on the ham hock though. It was a two-pack and I couldn't think of anything else I'd need a ham hock for in the near future. Anyway, thank you so much, Kevin!

Post a Comment

About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.